Whole roasted sirloin with chimichurri

Whole roasted sirloin with chimichurri

Solomillo asado con chimichurri

By
From
South American Grill
Serves
10
Photographer
Bonnie Savage

This dish is ideal for large gatherings. Marinated in the traditional Argentinian asado accompaniment, chimichurri (green sauce), it is succulent and full-flavoured. Simply slice and serve with additional chimichurri for extra zing and colour.

Ingredients

Quantity Ingredient
2.5kg whole beef sirloin
2 portions Chimichurri

Method

  1. Trim the sirloin of any excess fat and sinew, leaving a layer about 5 mm thick. Score the fat using a large sharp knife. Place the sirloin on a wire rack and set in a large roasting tray. Rub half of the chimichurri over the fat. Cover and leave to marinate in the refrigerator for 2–4 hours.
  2. Preheat a gas barbecue with a lid to 180°C. All the burners should be set to medium. (You can also use a charcoal barbecue but you will need to make sure the coals can maintain the heat.)
  3. Insert a meat thermometer into the centre of the meat. Fill the tray with 1 cm water underneath the meat. Place the tray in the centre of the barbecue and turn off the burners directly underneath. Close the lid and cook for 1–1 1/4 hours for medium, or until the meat thermometer reads 55ºC.
  4. Remove the tray from the barbecue, cover with foil and set aside to rest for 15 minutes. Cut the sirloin into slices and serve with the remaining chimichurri.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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